Breakfast quiche makes a great meal....anytime of day. It's easy to reheat a slice in the microwave when you get hungry and there are so many ingredient combinations you can create. Quiche is always a great way to use up leftover cooked meats....ham, sausage, bacon, even chicken and ground beef.
Place the pie crust into a deep dish pie plate, pricking the bottom and sides all over with a fork. Press the edges of the pie crust just over the edge of the pie plate and seal by pressing down a bit on the pie crust (this helps the pie crust not be able to shrink back when baked).
Fill the empty pie crust with pie weights or dry beans, then bake the pie crust on the center oven rack, uncovered, for 10 minutes. (This is just par-baking the pie crust. You will bake it again once it's full of the quiche filling.)
In a large mixing bowl, whisk eggs and cream together; stir in remaining the ingredients and combine well. Pour egg mixture into the prepared par-baked pie crust.
Reduce the oven temperature to 350 F. Bake the quiche, uncovered, on center oven rack 40-45 minutes, or until a knife inserted into the center of the quiche comes out clean. Let cool 5 minutes before slicing into pieces.